Sustainable Food Technology Innovation: Transforming Safety, Digitalization, Alternative Proteins, and Personalized Nutrition in the Future Food System
DOI:
https://doi.org/10.59890/mjst.v3i6.251Keywords:
Food Technology, Food Innovation, Sustainable Food Systems, Artificial Intelligence, Blockchain, Internet of Things, Alternative Protein, Functional Foods, Smart Packaging, Qualitative Literature ReviewAbstract
This article discusses food technology innovations and trends in response to simultaneous pressures such as population growth, climate change, supply chain vulnerabilities, increased consumer health awareness, and sustainability demands. Using a qualitative literature review method, the article synthesizes reputable scientific literature on food biotechnology, non-thermal processing technologies, active and smart packaging, supply chain digitalization, artificial intelligence, the Internet of Things, blockchain, alternative proteins, functional foods, 3D food printing, and food waste valorization. The study results show that contemporary food technology is no longer just focused on extending shelf life and improving production efficiency, but is increasingly aimed at building a food system that is safe, nutritious, transparent, personalized, inclusive, and environmentally friendly. Biotechnology and genome editing play a role in improving crop resilience and biofortification; non-thermal technologies and smart packaging enhance food quality and safety; while AI, IoT, and blockchain strengthen prediction, monitoring, traceability, and data-driven decision-making. However, technology adoption still faces challenges like cost, production scale, regulations, ethics, consumer acceptance, data interoperability, and access gaps between developed and developing countries. This article concludes that the future of food technology requires integrating technical innovations with public policy, data governance, inclusive financing, risk communication, and cross-stakeholder collaboration to ensure a sustainable and fair transformation of the food system
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